Recipe courtesy of Emeril Lagasse

Andouille Sausage

Getting reviews...
  • Total: 1 day 1 hr 5 min
  • Prep: 1 day 15 min
  • Cook: 50 min
  • Yield: 5 pounds
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Ingredients

RUSTIC RUB

Directions

  1. Prepare the smoker. In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Stuff 1/2 the sausage into 1 1/2-inch casings. Tie the casings at 4-inch intervals for individual links. Form the remaining mixture into 4-ounce patties. Place the casings and patties in the smoker and smoke for 25 to 30 minutes. Remove from the smoker and cool.

RUSTIC RUB

  1. Combine all ingredients and store in an air-tight container.

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